[Photographs: Joshua Bousel]

Of all the Thanksgiving staples, I've never been able to get behind candied sweet potatoes. These orange tubers are one my favorite fall vegetables for their warming sweet flavor, and I can't understand why you'd want mask that sweetness with more sugar, and then top it off with marshmallows? In contrast, if I were doing a sweet potato dish, it'd be something more in line with this sweet potato and corn salad.

I admit the Southwestern influence of poblano peppers and the lime dressing paired with grilled sweet potatoes and roasted corn may not jive with all holiday meals, but it's a combination that works quite well. The earthy, natural sweetness of the potatoes dominates the salad, while the corn imparts another layer of sweetness with each bursting kernel. The poblano lends a mild fruity heat, and the lime and green onion dressing adds a contrasting acidity and freshness.

Yup, this is what I call a good use of sweet potatoes, which are now slowly, but surely, starting their annual progression to becoming the centerpiece of my fall and winter diet.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: